Yield: 6-8 servings
Prep time: 20 minutes
Total time: 70 minutes

INGREDIENTS:

For the crust:

• ½ tsp kosher salt
• 1 tbsp granulated sugar
• 1½ cups all-purpose flour
• 10 tbsp cold butter, unsalted
• 1 large egg
• 2½ tbsp cold water
• 1 egg yolk
• 1 tbsp cream, whipping, light or table
• 2 tbsp turbinado sugar

For the filling:

• 1 cup fresh cherries, pitted and halved
• 1 cup fresh raspberries
• 6 fresh peaches, sliced
• 1½ tbsp flour or cornstarch
• 2 tbsp brown sugar
• ½ tsp kosher salt
• 2 tsp vanilla extract

INSTRUCTIONS: 

1. Preheat oven to 375°C.
2. Make the crust first. Mix together salt, granulated sugar and flour in a bowl. In a food processor or with a pastry cutter, blend in the cold butter together with the salt and flour until it resembles pea-sized pieces.
3. In a separate bowl, mix 1 egg into 2½ tbsp of cold water. Slowly add it into the flour mixture, this will help the dough come together - it will be a shaggy dough.
4. Turn mixture out onto counter and bring the dough together quickly.
5. Flour the surface and roll the dough out to the size of a 9" pie round. Place pie dough on parchment paper and then onto a baking sheet.
6. To make filling, in a separate bowl, mix together the flour or cornstarch, peaches, cherries, raspberries, brown sugar, vanilla extract and salt. You want to make sure every piece is lightly covered with cornstarch.
7. Pile up fruit mixture in the middle of the pie dough round.
8. Slowly begin to fold up the edges of the pie dough, creating a circle around the fruit.
9. Once your pie dough is tucked around the fruit, mix together the egg yolk and cream. Brush gently onto the top of the pastry and sprinkle pastry with turbinado sugar.
10. Bake for 40-50 minutes. The edges should brown slightly, and the fruit will be fully cooked. Allow to cool for at least 20 minutes before serving so that the juices have a chance to thicken.